Sweet Pumpkin Pie with Toasted Nut Crust
A rich pumpkin pie sweetened with three-quarters brown sugar and nestled in a toasted pecan and walnut crust. This american-inspired summer cookout ready in about 80 minutes pairs pumpkin puree, packed brown sugar, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 1/2 cups pumpkin puree
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 cup heavy cream
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3/4 cup toasted and chopped pecans
- 3/4 cup toasted and chopped walnuts
- 1 cup all-purpose flour
- 6 tbsp cold, cubed unsalted butter
- 2 tbsp maple syrup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a food processor, pulse 3/4 cup toasted pecans, 3/4 cup toasted walnuts, and 1 cup all-purpose flour until nuts are finely chopped.
- Step 2: Add 6 tbsp cold cubed unsalted butter and pulse until mixture resembles coarse crumbs.
- Step 3: Press nut and flour mixture evenly into a 9-inch pie dish, covering bottom and sides to form crust.
- Step 4: Bake crust for 12 minutes until lightly golden and fragrant; remove from oven and set aside.
- Step 5: In a large bowl, whisk together 1 1/2 cups pumpkin puree, 3/4 cup packed brown sugar, 2 large eggs, 1 cup heavy cream, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/4 tsp salt until smooth.
- Step 6: Pour pumpkin filling into the pre-baked nut crust and smooth the top with a spatula.
- Step 7: Bake pie for 45-50 minutes until filling is set but slightly jiggly in the center.
- Step 8: Remove from oven and brush the edges of the crust with 2 tbsp maple syrup for a glossy finish.
- Step 9: Let pie cool completely on a wire rack before serving to allow flavors to meld.
Frequently asked questions
How long does Sweet Pumpkin Pie with Toasted Nut Crust take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sweet Pumpkin Pie with Toasted Nut Crust?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pumpkin puree from drying out.
Can I substitute ingredients in Sweet Pumpkin Pie with Toasted Nut Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sweet Pumpkin Pie with Toasted Nut Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sweet Pumpkin Pie with Toasted Nut Crust?
American summer cookout like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
